Ras el Hanout Blend
Ingredients (1 batch)
| Amount | Measure | Name |
|---|---|---|
| 30.00 | g | ROBERTSONS Black Peppercorns 6 x 800g |
| 10.00 | g | ROBERTSONS Turmeric 6 x 800 g |
| 5.00 | ml | ROBERTSONS Cayenne Pepper 6 x 800g |
| 5.00 | ml | ROBERTSONS Nutmeg 6 x 800g |
| 1.00 | pc | Cloves (pc) |
| 1.00 | pc | Cinnamon sticks pc |
| 15.00 | g | Allspice berries |
| 10.00 | pc | Cardamom pods, bruised |
| 3.00 | pc | Rosebuds |
Preparation
1. Grind all the ingredients together in a spice belender until you have a fine mix, then sift and store in a sealed jar.
The spice mixture is usually sold whole and the chef will grind the spices when required for teh dish.
Used to flavour rice, couscous and Moroccan stews called Tagines.
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